Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal.
I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.
Difference between Chakli and Tengalu :
Chakli and Tengalu are both deep-fried snacks from South India but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.
This is a guest- post I have written for Sapana. Sapana is an awesome blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.
If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.
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Butter Murukku is a crispy, savoury snack from South India. It is a dry snack that is usually made during festivals as Krishna Janmasthmi and Diwali.
Murukku is one of the snacks which every South Indian can resonate with, festive treats and crunchy munchy snacks. Those who follow my blog regularly, do know that I love making these snack recipes. Earlier, I had put chakli, nippattu and kodbole.
Murukku is a deep fried snack, originally from the state of Tamil Nadu but soon spread to all other states in South India. Murukku means to twist, the snack is deep concentric circles and is usually twisted in shape. Murukku and chakli are two siblings, the difference lies in the ingredients, shape of each spiral, region from which it hails and the method of making. Murukku is usually twisted and coiled and gram flour is usually used in it. The major ingredients of chakli are rice flour and urad dal.
Butter Murukku or Benne murukku as it is commonly known is yet another varation and a popular one. Gram flour is mixed with rice flour and urad dal along with other spices to a stiff dough, it is then placed in the mould, pressed and deep fried. It tastes good with a cup of hot tea.
butter murukku
Let’s get to the making of Butter Murukku
Ingredients:
2.5 cup gram flour
2 cup rice flour
1 cup urad dal flour
1/2 cup butter
1 teaspoon cumin powder
salt
asafoetida
pinch of baking soda
water
oil for frying
Method:
Take gram flour, rice flour and urad dal in a bowl.
Add salt, cumin powder, baking soda and asafoetida. Mix well.
Melt butter and put it in it.
Mix well.
Take half the quantity and knead to a stiff dough.
Grease the mould, take a small piece of the dough, put it in the mould and press into concentric circles on a plastic sheet or a plate.
Heat oil in a pan, add a few murukku into it and deep fry.
Remove on a plate with tissue paper. Repeat for the dough. Remember, you had kept aside some mixed flour in the beginning, make it into a dough and repeat the steps.
Store in an air tight jar when cool.
Take a tip:
Deep fry on medium flame, keep turning them in the oil by splashing some oil over them with the ladle.
Fry them until golden in colour, they will be crispy.
Evergreendishesdev
Butter Murukku
5 from 3 votes
Butter Murukku is a crunchy savoury snack from South India.
2.5 cup gram flour2 cup rice flour1 cup urad dal flour1/2 cup butter1 teaspoon cumin powdersalt asafoetidapinch of baking sodawateroil for frying
2cuprice flour
1cup urad dal
1/2cup butter
1teaspoon cumin powder
asafoetida a pinch
baking soda a pinch
salt
2tablespoonoil
2teaspoonoil
water
oil for frying
Equipment
chakli press
ladle
frying pan
plates
container
tissue paper
Method
Take all the flour in a wide bowl, add salt, asafoetida, cumin powder and mix it
Melt butter and put it in it. Mix it well.
Take only half the quantity of the flour and knead to a stiff dough.
Heat pil in a kadai.
Grease the mould, take a ball of the dough, put it in it and press into concentric circles on a plastic sheet or a plate.
Once the oil is heated, slowly drop a couple of them into it and deep fry. Keep turning them, let them be golden in colour.
Remove in a plate with tissue paper, repeat for the rest of the dough.
plateful of butter murukku
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If you ever recreate this snack, take a picture and tag me on Instagram @foodiejayashree or on Facebook @evergreendishes, I will be glad to see it and shall share it further.
In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.
Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.
poha chiwda
Different varieties of beaten rice are available in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime.
This variety of Poha chivda is commonly called as hurida avalakki in kannada. It is not deep fried .
INGREDIENTS :
poha or beaten rice (thin variety) 1/2 kg
ground nuts 1 cup
roasted gram 1 cup
curry leaves handful
cumin 2tsp
cumin powder 1tsp
chilli powder 1 1/2tsp
salt
sugar a pinch
oil 1 cup
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
METHOD :
Grind cumin and keep it aside.
If possible, keep the poha in the sun for sometime.
Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
When cool, store in air tight containers.
Watch the video:
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Poha Chiwda
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